Hey! Before we talk butternut squash things I wanted to share our Paleo experiment with you. Scroll down to the recipe if you came for the food. 🙂Remember back in September, I mentioned giving the Paleo diet a try? We did. Not die-hard though, more Paleo-ish, since I still used non-dairy cheese and cane sugar a few times a month to satisfy cravings and to keep pissed-off feelings to a minimum. Kidding aside, special needs inspires a very, very special love. I’m blessed to have two older sons’ who fully support our journey towards better health AND who are truly the best siblings and sons’ a Mom could ask for. This journey isn’t easy and their support for Mom’s trials and errors means the world to me.
To all who have a sensitivity to nightshades and tomato have I got a marinara sauce for you! This has brought on so many new recipes and I’m thrilled to be sharing this with you – oh the possibilities! After many attempts, this sauce is bound to trick your taste buds. Use it for pizza, quesadillas, pasta dishes, lasagna, stews, anything that calls for tomato or marinara sauce. No more missing out on your favorite dishes. The recipes makes 5 cups that goes pretty quickly in my large household but can easily be halved if needed and freezes well too!
I guess you could say this is a short-cut version of a sweet potato mash. Kinda sorta. As much as I love making a big family-style casserole dish, I don’t enjoy the extra prep work of chopping, boiling, mashing – you get the idea. And if we took a minute to discuss the boiling part, I would say we then need to add sugar, fat and ‘cream’ to bring back the flavor we lost in the orange-tinged water left behind.
Thanksgiving is almost here, are you as excited as I am? I bet you are! I’m going to keep it short and sweet since I have many recipes to share with you. Say hello to balsamic brussels sprouts. Oh how I love thee.
I love, love the taste of balsamic, especially on brussels sprouts. Have you ever had brussels sprouts this way? Goodness gracious does it make this classic Thanksgiving veggie come alive … the tangy, the sweet, the sour pucker … then drizzled over perfectly roasted sprouts with just a touch of snap for texture. Just goodness. Please ignore my overuse of the word goodness – some habits are hard to break and this really is goodness I tell ya.
Before I talk about this fried rice we had (and now obsessed with) for dinner, I want to share some exciting news with you — I’m partnering with Once a Month Meals THIS weekend, May 20-22, for their Virtual Cooking Weekend, with an Instagram Takeover starting Wednesday morning!!!!
With Thanksgiving days away, I have been thinking about all the things I’m grateful for. Grateful for my family, friends, health, and you, my cyber friends for keeping my life colorful, constant and memorable – blessings I cherish. And, I don’t care how cheesy this sounds, but I want to say THANK YOU, my dear blog friends! YOU make this little hobby of mine so much fun! Seriously, something that started out as a way to journal new recipes on a new journey of food became more than I would have ever thought.
Brussels sprouts, you either love ’em or hate ’em. I find it’s one of those vegetables where it’s a hit or miss. I personally love the little miniature cabbage looking things, but I get that they’re not for everyone. With a little holiday dress-up, even the “brussels sprouts haters of the world” won’t resist this.
Thanksgiving has been on the brain!
I hope you don’t think I’m like some pesky neighbor knocking on your door a little too frequent with the more than usual posts. Hope you don’t mind because I have so many fall recipes to share with you! Here’s my twist on the classic green bean casserole for Thanksgiving.
Growing up in New York on Saturday night my parents would usually get take-out. If it wasn’t pizza it was usually Chinese food. Living in a city as culturally diverse as New York didn’t matter, our house clung on to those take-out staples. My mom also clung on to loads of soy sauce packets and chopsticks (as if we would run out – love you Mom!) that would come with the food … no matter how much we ordered, the chopstick/food ratio was always off.
Given the amount of cookbooks I’ve collected over the years one would think a new recipe would be whipped up every day. Not every day, sometimes not for weeks. And then, as if something is in the air, I’m yearning to try all sorts of new recipes. When the mood strikes for Middle Eastern my go-to cookbooks are from Yotam Ottolenghi. I will admit, I’m not really one to go too far off the beaten path in terms of spices and such because, you know, children, weeknight dinners, and allergens. But sometimes cookbooks, like his, bring a sense of adventure and faraway travels to the table without being too fussy and far reach; or even objected by very cute little palettes and become family favorites. This is one of those recipes, and now a go-to recipe in our home.